CHICKEN ENCHILADAS, The Pride of Texas!

  Dallas, TX is a mecca for Mexican restaurants,  only we refer to them as Tex-Mex restaurants. I would guess they are about 75% Mexican influenced and the rest is all Texas inspired. Texans LOVE this food and we are proud of it! You can't get Tex-Mex just anywhere in the world. It is uniquely ours.
  Whether you like the spicier Red Chile or it's milder sister the Sour Cream version, it's safe to say if you are a Texan...you love Tex-Mex food. We, the Porter clan, do a bit of traveling. When we flew to Europe a few years back we stopped on the way to the airport for enchiladas and as soon as we landed back on Texas soil we ate Tex-Mex again!
  I am a sour cream kind of gal when it comes to Chicken Enchiladas. These are relatively easy recipes, and both outstanding. With the spicy red sauce you can add or take away as much jalapeno and chili powder you desire. Give them a try some Saturday night. You might end up liking your version the best.
                                               ENJOY!

        Chicken Enchiladas with a Red Chili Sauce

Ingredients:                            

• 1 medium onion, chopped fine
• 2 jalapenos, seeded and chopped fine
• 1 teaspoon canola oil
• 3 medium cloves garlic, minced
• 3 Tablespoons chili powder
• 2 teaspoons ground cumin
• 3 teaspoons sugar
• 1 15-oz can tomato sauce
• 1 cup water
• 1 large beefsteak tomato, seeded and chopped
• 1 pound boneless, skinless chicken breasts (2 large breasts)
• 1 cup extra sharp white cheddar, shredded
• 1 cup Monterey jack cheese, shredded
• 1/2 cup minced fresh cilantro
• 12 (6-inch) soft corn tortillas
• cooking spray
• salt and ground black pepper

Preheat oven to 400 degrees.

  Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.
  Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.
  Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.
  Shred the chicken into bite-sized pieces. Add to the onion mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.
  Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.
  Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).
  Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.
  Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.
  Serve with sour cream, guacamole, salsa, additional cilantro, etc.

Sour Cream Chicken Enchiladas

Ingredients:

• 1 lb chicken breast , diced
• 1 medium onion , chopped
• 1 tablespoon vegetable oil
• 6-4 inches flour tortillas , softened
• 1 ½ cups grated Monterey jack cheese or 1 ½ cups Mexican blend cheese , divided
• ¼ cup butter
• ¼ cup flour
• 1 (15 ounce) can chicken broth
• 1 cup sour cream
• 1 (4 ounce) can chopped green chilies

Directions:

Cook chicken and onion together in a non-stick pan with oil over medium-high heat until chicken is just done. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchilada. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

For The Love of Asparagus!

Asparagus is SPRING on a plate. I love food, ...I love ALL foods, but I do have my "favorites". Asparagus is a favorite of mine. It doesn't matter how it is prepared, I will eat every bite on my plate even when raw. The Asparagus Season is a highlight for any true foodies calendar. It is very low in calories and sodium yet high in all of the B vitamins, along with A,C,D,E,K and so on and so on. It's safe to say that is a healthy choice among many. The finest texture and the strongest and yet delicate nutty taste is in the tips. Okay...I'm guilty.  I must admit to cutting off the bottom 2/3's of the stalk and saving those delectable tips for eating. I try to hide this fact from Mr.P. He hates waste of any kind. Our kiddos learned to eat asparagus as toddlers by using their fingers. It is a great little finger food, I find myself eating it off of my plate this way. I have never corrected this habit in our children. If they should ever be invited to eat at the White House I will make sure they get a quick   e-mail on the tutelage of eating asparagus. I'm NOT too concerned about this, I am just glad they enjoy eating such a wonderful springtime delight! Buy it now while it is in season. You can find them sold in bundles at our local Farmer's Markets here in the North Texas area. ENJOY!

**My own personal note: I have cooked all of these recipes and eaten every one of them, except the Asparagus Lasagna. I can't give you an opinion there but all of the rest were wonderful. The egg topped asparagus, oi!...Mr.P and I could eat that every other day and we would NEVER get weary of it. YUM!

**If someone tries the Asparagus Lasagna let us know how wonderful it is!!

Asparagus, Boiled

Ingredients

• Salt
• 2 pounds asparagus, trim or peel their woody stalks
• 1/2 lemon
• Freshly ground black pepper, optional
• 2 tablespoons unsalted butter

What To Do

• Bring a medium pot of water to a boil over medium heat. Season the water with salt and add the asparagus. 
• Cook until tender-crisp, very little time, maybe 5 minutes depending on the thickness of their stalks. 
• Transfer the asparagus to a serving plate and add butter in small pieces to melt. 
• Squeeze the juice of half a lemon over the top and season with salt and pepper, to taste. 
• Make SURE to taste the asparagus before adding any extra salt. Remember you have already salted the water before cooking. I usually never have to add any extra salt and we eat ours without pepper.

Asparagus, Steamed

                                                        

Ingredients

• 1 bunch asparagus spears
• 1 teaspoon butter
• 1/4 teaspoon salt
• 3 cups water

Directions

• Place water in the bottom half of a steamer pan set. Add salt and butter, and bring to a boil.
• Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler. Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender.

Asparagus, Roasted

Ingredients

• 2 pounds fresh asparagus
• Good olive oil
• Kosher salt
• Freshly ground black pepper

Directions

• Preheat the oven to 400 degrees F.

• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a sheet pan, drizzle with olive oil, then toss to coat the asparagus completely. 

• Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender, but still crisp.

Grilled Bacon Wrapped Asparagus

                                                   

Ingredients

• 20 fresh asparagus spears, trimmed (thicker asparagus works best when grilling with bacon)
• 10 Hickory Smoked Bacon strips, halved and stretched

 What To D0

• Preheat your grill.

• Place your asparagus on a sheet of tin foil; and coat with Olive oil cooking spray.

• Wrap your halved and stretched bacon pieces around each spear; wrap tightly and overlap edges.

• Grill, uncovered, on medium-low heat for 8-10 minutes on each side or until bacon is crisp.

• Remove from grill and enjoy!

• This recipe can easily be doubled. I cut my Hickory Smoked Bacon into 1/3's and use 30 asparagus spears instead of 20. I also cracked fresh black pepper while they are cooking on the grill.

Asparagus with Bread Crumb-Fried Eggs

                                         Be Still My Heart!

Ingredients

• 1/2 to 3/4 pound asparagus
• Olive oil
• Salt
• 1/4 cup fresh bread crumbs
• A few leaves fresh thyme
• 2 eggs
• Freshly ground black pepper
• 1 tablespoon red wine vinegar

What To Do

• Prepare the asparagus: If it is thin, simply cut off the bases. If it is thicker than a No. 2 pencil, cut off the bases and peel, starting at the tips with light pressure and gradually increasing the pressure as you work your way down the stalk until you're pressing quite firmly at the base.

• In a tightly sealed pot over rapidly boiling water, steam the asparagus until just tender, 2 to 3 minutes for thin asparagus, 4 to 5 minutes for thick. Drain, pat dry, dress lightly with 1 tablespoon oil, season with a pinch of salt and keep warm.

• Place the bread crumbs in a bowl. Season lightly with salt and thyme leaves and then add enough oil to generously coat, about 1 tablespoon.

• Crack the eggs over the bread crumbs. Season with salt and freshly ground pepper, cover tightly and cook the eggs until they're as done as you like (they are best with the yolks left runny; if you prefer over-easy, you can flip them).

• Divide the asparagus in half and arrange it on 2 warm plates. When the eggs are done, drape one egg over each asparagus bundle. Add the vinegar to the empty pan and let it sizzle for a moment before drizzling it over the eggs. Serve immediately.

**I LOVE this dish! A few changes I made. I used 1 tablespoon unsalted butter to coat my cooked asparagus instead of olive oil. I also used apple cider vinegar instead of red wine vinegar. Either would work, I just like the extra ZING!

FABULOUS LAZY SATURDAY MORNING BREAKFAST-IN-BED MEAL! It's almost like eating asparagus with hollandaise sauce.

Pan Fried Salmon with Mustard Vinaigrette and Asparagus

  Okay...I don't have a recipe for this dish, but doesn't it just look like perfection on a plate? Mr.P and Ms.E LOVE salmon, it's true and not so much my favorite fish. But this picture just made me want to eat salmon, so off to the Dallas Farmer's Market we did GO! Here is how I prepared this easy and simple yet surprisingly, sophisticated meal.

• I made my mustard vinaigrette the night before and kept it in the back of the fridge.

• Depending on how many people you are feeding and their love asparagus will be your guide as to how much you buy. I buy ours in bundles at the market. I buy 1-2 depending on if our eldest is in town. He could eat a whole bundle all by himself. Again depending on the number of people eating and their love of salmon will be your buying guide here as well.

• You can cook your asparagus any way you prefer. You can look back at this guide and choose to boil, steam, roast or grill....I would not use bacon though, but that's just my preference. I chose to boil simply because I could confine all of my cooking to my stove-top. After I boiled and sat my aside asparagus, I added a dash of olive oil and 1 tbsp butter to a non-stick T-Fal skillet. When it was hot I added my salmon fillets. Grilling each side for only 3-4 minutes, just until cooked through. Remove them to a warm plate.

• To your hot skillet add as much mustard vinaigrette you think you will need. Let it get a good sizzle and take it off of the heat immediately.

• To plate, add asparagus to each plate, top with salmon and  drizzle a spoonful of mustard vinaigrette over top. I served ours with a simple rice pilaf. Great light meal! Enjoy!

Mustard Vinaigrette

Ingredients

• 1 T Dijon mustard
• 1 T whole grain mustard
• 2 shallots, minced
• 2 t white wine vinegar
• 3 T vegetable oil
• 1 T extra virgin olive oil
• salt to taste

What To Do

Whisk all the ingredients together to form an emulsion.
Makes a little less than 1/2 cup.


 Asparagus Lasagna

Ingredients

• 9 lasagna sheets, fresh or dried
• 1 teaspoon olive oil, plus 1 tablespoon, divided
• 2 (8.5-ounce) jars sun-dried tomatoes, drained
• 1 1/2 packed cups fresh basil leaves
• 1/2 cup grated Parmesan, plus 3/4 cup
• 1/4 pound pancetta, diced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 bunches asparagus, trimmed and cut into 1-inch pieces
• 1 (15-ounce) container whole milk ricotta cheese
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups shredded whole milk mozzarella cheese
• 2 tablespoons butter

What To Do

• Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.

• In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.

• In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine

• Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.

Little Old Ladies, Kitchen Wisdom and Ms. Bea's Coconut Cream Pie

Why is it that no one cooks like our grandmothers anymore?  Have we become so obsessed with high-tech machines and rabbit food that we have forgotten what really good  food tasted like? My grandfather literrally had us save the fat from roasts so that he could sit and eat the fat! He lived until he was 93!Do you remember the food? Do you remember the little old ladies that first introduced you to the culinary delights of "stick to your ribs" wonder food? They are the women that always showed up with a covered dish to every church social and pot-luck dinner. They had the big spoon ready to cook for anyone that was sick or just because she felt like making some one's day. These are the ladies that as a young bride I asked many questions. I think for the first three months of our marriage, could be longer, the only meal I ever fed Mr.P was steamed chicken breast, broccoli and carrots. Well those of you that know us can understand why we were thin....then I discovered cooking! Over the years I gleaned such knowledge from these ladies. Of course it has to be said that I started with the natural choice, the women in my own family. I come from a long line of wonderful home chefs. My mother still makes her own chicken fried steak....REALLY? My mother is amazing! Next came the little old ladies. Time-honored women that inspired me to be a better cook.

  They had such knowledge and wisdom about the kitchen, recipes, children, husbands, life. Everybody has a story. People used to sit  around kitchen tables and tell their stories. We don't do that so much anymore. Listening to their stories was not just a way of passing time. Somehow that's how the wisdom got passed around. The good stuff that helps us to live a life worth remembering. They seemed to know it all and they were generous with us, the young brides that were clueless. These were the women. They didn't need the help of a Kitchen Aid Mixer, a Cuisinart or a can of pie filling to make a fabulous pie.

  Well here it is folks! They have gone and published a cookbook that helps you cook like the little old ladies at church. Seriously, it's called Little Old Lady Recipes.....Comfort Food and Kitchen Table Wisdom. Here it is, all packaged in one book for your convenience.

  I'm sure you have similar stories to tell of the great cooks in your life. Over time they have come and gone, in and out of our lives. Bea Sullivan, was such a woman. When Mr.P and I married 25 years ago she was a faithful member of our church. I am sure there were many fine dishes attributed to Bea, but if you knew her and knew her well, then you already know about the Coconut Cream Pie. It was sheer perfection. So legendary that when ever there was a church function you made a bee-line to the dessert table...if you were smart...to secure a piece of Bea's Coconut Cream Pie for  your plate. Bea lived well into her 100's, still making pies and putting smiles on others faces. Those of us that knew her were the lucky ones. Not just for her pie but for her sweet spirit, she always had a kind word for others and you never saw her without a smile. I asked her one day how she prepared her pie, what was her secret. Bea described in detail how this creamy coconut concoction came to be. A few Sundays later Bea pressed an envelope into my hand, gave me a smile and a hug and walked off. It was her recipe. The one I had loved for years, what a monumental gift. I still have it, written out in her own hand. I feel honored that Bea and the other women of her generation took pity on me and the sisters of my generation. Teaching us far more than cooking. Teaching us about life. I am grateful for them, my hope is that I can one day pass along the knowledge and wisdom that was selflessly given to me. So here it is....Ms. Bea's Coveted Coconut Cream Pie recipe. ENJOY!

BEA'S COCONUT CREAM PIE

Ingredients:

• 1 1/4 cups sugar
• 2 tablespoons flour
• 1 teaspoon cornstarch
• 4 large eggs, separated
• 2 cups whole milk
• 2 tablespoons butter
• 7 ounce pkg. coconut
• 1 teaspoon vanilla
• 1/2 teaspoon cream of tartar

What To Do:

Combine in saucepan 1 cup sugar, flour and cornstarch. Mix well. Add egg yolks and milk, mixing well. Cook over medium high heat until thickened. Add half a package of coconut, butter and vanilla; mixing well. Pour into baked pie shell. Beat the 4 egg whites and cream of tartar until stiff, gradually adding the remaining 1/4 cup of sugar. Spread meringue over hot coconut filling, sealing to the edge of the pie shell. Sprinkle with coconut and bake at 350 degrees until meringue is golden, about 4-5 minutes.

Pie Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup Crisco
• 1/2 teaspoon salt
• 5 tablespoons cold water

Mix together flour, Crisco and salt until very fine and crumbly. Add water a little at a time until it shapes into a firm ball. Roll out and place in glass pie plate. Trim pastry and flute edges. Prick the dough and bake at 350 degrees until golden, about 8 to 10 minutes. Set aside to cool.

This little bowl of Chicken and Dumplings is also divine. I found this recipe in the Little Old Lady cookbook......

                                                                .....so worth your time!

                             CHICKEN AND DUMPLINGS

Soup:

2 Tbs. vegetable oil

I don't think my grandmother even knew there was such a thing as olive oil

1 large onion, chopped

4 carrots, peeled & sliced

2 celery stalks, sliced

2 garlic cloves, chopped fine

1 tsp. dried thyme

3 qt. chicken broth/stock

1 Tbs. hot sauce

freshly ground pepper

~1½ lb. chicken (skin removed, & bones too, if you wish)

salt

Dumplings:

2 c. flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 tsp. sugar

1 egg

1¼ c. buttermilk

What To Do:

Heat oil in a large pot over medium-high heat. Cook onion until translucent. Add carrot, celery, garlic, thyme, and broth/stock. Bring to a boil. Add hot sauce, a few good grinds of black pepper, and chicken. Reduce to a simmer and cook for ~15 minutes, or until chicken is just done. Remove chicken and shred (remove from bone if you didn't do this before) and add back to broth. Taste and season with more black pepper, and salt if you think it needs it.

  While the chicken is cooking, stir together everything for the dumplings and set aside. Once the chicken is cooked, shredded and back in the pot, bring back to a boil and drop in big spoon-fulls of batter. Put a lid on the pot, reduce heat to simmer, and cook for ten minutes. Serve immediately.

 This recipe is a big pot full of goodness and comfort. I changed a few things: I used buttermilk in place of regular milk which gave these big, fluffy biscuits a little Texas twang; I also added 2 cloves of garlic; I left the hot sauce out entirely but I think it would be a nice touch. 

  Lastly, I left the chicken on the bones until after cooking to add extra flavor to the broth. This is one of those classic recipes every Southern cook needs in her "box", because it's delicious, homey, and sure to ease the symptoms of a cold, a bad day, or even a broken heart.

ENJOY!
~THE DOMESTIC CURATOR~
RONDA

Preserving Our Culinary Heritage, Mr.P's Meatloaf, Roasted Green Beans and Homemade Mashed Potatoes!

Family recipes are often some of our favorite foods.  We've made them so many times that we don't even need a recipe to follow. Do you have recipes from your mother, mother-in-law, aunts, grandmothers? Are your family recipes filed in a recipe box, stuck between the pages of a cookbook, shoved in a kitchen drawer or like me...in a huge accordion file folder? Do you have written copies of family recipes to pass on to your children and grandchildren? I have to say that I LOVE written recipes the best! I enjoy baking a cake from a recipe that my grandmother wrote out by hand. I somehow feel more connected to her, almost as if she were in the kitchen instructing me on how to make 7 minute icing.

My niece and her little family live in San Diego, her husband is in the Navy. During the holidays we enjoy putting her on  speaker phone while we are in the kitchen cooking. It helps us keep that bond across the miles. In the early years of her marriage we would talk her through some of the family favorites but now she knows exactly what she's doing and she is doing it quite well.

L-R..Steph, my sister; Gloria aka MeMe and or mother, and then me..Ronda.

Hand-written recipes are a special gift from past generations and a part of our family history. If we don't preserve them for the next generation these wonderful pieces of history end with us. Depending on how much time and effort you are willing to spend dictates your method of preservation. You could have them all printed up into a spiral cookbook. You have seen these, every little church has one. You could use pictures of your grandmother or mother at the stove along with their recipes. I might do this someday, but for now I am just scanning recipes. Mr.P has been after me for YEARS to type them up on the computer. I think the need to preserve my  family's recipes is one of the reasons I started blogging. Most of the time I give a little background information or story along with certain recipes. I am SO thankful that the next generation in our family enjoys cooking. They are eager to learn. If nothing else, buy plastic sheet covers and a large 3 ring binder from Office Depot and organize your recipes. You will be glad you did, and your children will one day appreciate your efforts.

Most of my old recipes have been ripped out of magazines. This  is a scan of a meatloaf recipe I tore out of a magazine back in 1994. It is a staple here at Porter South. Nothing fancy and really easy to make. Who knows someday this may be a recipe Elizabeth cooks for her family!

If you have a meatloaf pan use it. It will keep your meatloaf from sitting in fat. If you don't have a meatloaf pan you can buy an aluminum loaf pan and poke holes in the bottom, then sit this down inside your loaf pan. When I take the meatloaf out of the oven to add the glaze I drain off as much fat as I can. It helps the meatloaf brown on the sides. This is something I do but most definitely not a requirement.

These roasted green beans are heavenly. I like my green beans a little crunchy, like at the Chinese buffet! They pair well with this meatloaf. Round out your meal by boiling  russet potatoes, peeled and chopped, in salted water, drain and mash adding butter and cream, half and half or whole milk. Homemade mashed potatoes. YUM! I think I'm in love!!

ROASTED GREEN BEANS

INGREDIENTS

• 1 pound fresh whole green beans
• 6 cloves of garlic
• 1/4 cup water
• 1 tablespoon olive oil
• 1 teaspoon chopped tarragon
• 1 teaspoon whole grain mustard

WHAT TO DO

• Toss 1 pound green beans on a baking sheet with 6 smashed garlic cloves, 1/4 cup water and 1 tablespoon olive oil. Roast at 450 degrees F until the beans are tender and slightly charred, about 20 minutes. 
• Toss with a teaspoons of each: chopped tarragon and whole-grain mustard, and salt and pepper to taste. Remove the garlic unless you like to eat them whole.

  MASHED POTATOES

INGREDIENTS

• 2 - 2 1/2 pounds Russet Potatoes
• 3/4 cups Butter
• 1/2 cup to 3/4 cups Half-and-Half

WHAT TO DO

• Peel and cut the potatoes into chunks. Bring a large pot of water to a boil, add salt and the potatoes. Cook for 15 to 20 minutes or until a fork easily slides into the potatoes with no resistance, and the potatoes should almost fall apart.
• Drain the potatoes and add the butter. Mash, mash, mash! Slowly add the half and half, stir and taste for seasoning. You can add more salt and pepper if you like.
• Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

ENJOY!!
~THE DOMESTIC CURATOR!
RONDA

National Cheese Doodle Day!

   Today, March 5, 2012 is National Cheese Doodle Day! Who knew this beloved cheese flavored puffed corn snack had a day dedicated ALL to itself. You just gotta love America for all of it's quirky ideas! CHEESE DOODLES. Crunchy, salty, aggressively cheesy and neon orange colored. What's NOT to love. They turn your fingers orange and sometimes even frowns into smiles. In fact they are shaped bizarrely like smiles. Cheese Doodles were first introduced after WW II. Morrie Yohai, a Marine veteran, came home from the war a visionary. A vision for Cheese Doodles. He began making this culinary snack food from his family home in Brooklyn. Cheese Doodles were such the hit that the family had to expand it's operations and the snack food company Old London Foods was born. In the '60s Wise Foods acquired the company and they brought Cheese Doodles to the masses!

   Why the holiday? I suppose because people seem to love these puffs of cheese and that's all the reason you seem to need to celebrate. People that love these little gems don't mind the telling sign of orange stained fingers and a smudged face. Just don't rub your hands down your jeans or you will get an earful from your mother!

   Wise foods make the all important original Cheese Puffs, but does anyone remember the round cans of Planters Cheese Balls? A can of Pepsi and a can of Cheese Balls. Ahhh now that brings back a few wonderful memories. You had a can for each hand. Not to worry about sticky orange fingers, you could just turn that can of Planters upside down and let them roll on in to your mouth. Now those were the days....

   So how do you celebrate Cheese Doodle day? I would say, run on down to your corner convenience store, preferably with NO shoes...remember summertime in the '70s?...and buy yourself a bag of Doodles and chomp them on down! Eat oodles and oodles of DOODLES on National Cheese Doodle Day!! Now go turn your fingers orange.......

For fun try:

Cheddar-Dusted Popcorn

Ingredients:
1 small bag Cheese Doodles
1 bag Microwave Butter-flavored Popcorn
2 teaspoons water

Preparation:
Open bag of Cheese Doodles slightly along top to let air escape. Crumple bag with Cheese Doodles inside, until contents are reduced to a fine powder. Open popcorn bag and add Cheese Doodle powder and two small spoonfuls of water while the popcorn is still warm. Close popcorn bag and shake vigorously to coat. Open.
ENJOY!

　

The Domestic Curator is Ready To Be The Inconspicuous Traveler!

Poppies growing wild on the hills of Umbria.

  Tuscany is Umbria's neighbor to the west. The region of Umbria is somewhat overshadowed by it's richer and more cultured brother. However it does seem to be slightly obscured and modest in comparison. It is rich in history and scattered with quaint hill towns. A wonderful place to find relaxing and beautiful rentals. Umbria seems to be the "heart" of Italy making it the ideal place in which to base your travels from when visiting Italy.
  Let's face it, one of the most important aspect of any trip to Italy is the food. Many people may not realize just how varied "Italian food" is from one region to the next. A traveler could spend days, weeks even months getting to know the many regional cuisines of this ancient land called Italy and never fully exhaust all of their cherished dishes. The people of each region quite rightly embrace their own unique glories. Umbria is the only region in Italy that is landlocked, therefore they do not have "sea"food cuisine. However it's mountain lakes, rivers, and streams are full of freshwater fish. This simple Umbrian dish is excellent for fillets of a sweet-water variety, such as carp or whitefish. You could even use light ocean-fish fillets like Sole. Serve with a salad and pasta on the side. DELISH!

Umbrian Baked Fish

with Savory Bread Crumbs

Ingredients:

2 pounds whitefish fillets
¾ teaspoon kosher salt
6 tablespoons extra-virgin olive oil
Juice of 1 lemon, (about 3 tablespoons)
½ cup white wine
6 garlic cloves, crushed and peeled
½ cup bread crumbs
Zest of 1 lemon, (about 2 teaspoons)
1 tablespoon fresh Italian parsley, chopped
½ teaspoon dried oregano
¼ teaspoon peperoncino flakes, chopped fine
Fresh lemon slices, for serving

Directions:

Preheat the oven to 400 degrees.

Lightly salt the fish on both sides, using about 1/4 teaspoon salt in all. Pour 3 tablespoons of the olive oil, the lemon juice, white wine, and another 1/4 teaspoon salt into a baking dish, and whisk together well. Drop in the garlic cloves, and stir with the dressing. Lay the fillets in the dish, turn and swish them in the dressing so both sides are thoroughly moistened, and arrange them, skin side down, in one layer.

Toss the bread crumbs in a bowl with the lemon zest, parsley, oregano, chopped peperoncino, and the remaining 1/4 teaspoon salt. Drizzle with the remaining 3 tablespoons olive oil, and toss the crumbs well until evenly moistened with oil.

Spoon the seasoned bread crumbs on top of the fillets in a light, even layer. Bake, uncovered, until the crumbs are crisp and golden and the fish is cooked through, about 15 to 20 minutes.

Lift the fish out with a spatula, and set on a warm platter to serve family-style, or on individual plates. Spoon over it the juices left in the baking dish, and serve right away, with lemon slices on the side.

The Inconspicuous Traveler Takes a Mini-Break.



OKAY...let me try it again! I wrote this earlier in the week and somehow managed to LOSE every word. So here goes....again.   Let's talk travel. Other than Jesus, my family and friends....I have three true loves. Cooking, decorating and TRAVELING. Mr. P and I are avid travelers. We had both traveled extensively before we married and made the decision early on that we would show our children as much of the world as we possibly could. That being said......Whenever anyone begins to talk about their vacation I sit still for awhile and listen closely. I find it a little odd that most people equate vacation with travel. If you have a creative mind and step outside of your vacation box, you can take a vacation right where God has planted you. Of course we live in the Dallas area and if you can't find something to do here......you may NOT find it anywhere. But I'm talking about traveling here. A vacation is a way to unwind from a hectic schedule and give you time to spend with your family and friends. Most people do travel during their vacations. It is a nice reprieve from their daily routine. Traveling is a journey. In more ways than one. A journey to unknown destinations, distant parts of the world or in your own homeland. A journey to see great architectural buildings, wonderful scenery and landscapes, works of art, experience new cultures, traditions and to taste different cuisines. A journey of discovery.  Be willing to open yourself up new things and embrace the differences in cultures. Travel truly is a learning experience.

  

   First you need to decide on a destination. Take into consideration the likes and dislikes of each individual traveling with you. You don't want to go to the Swiss Alps if 2 out of 5 people hate the cold and can not ski. Not smart. You need to carefully make wise decisions when choosing a destination. Sit down with a pen and piece of paper, list everyone's name and start your pro/con travel list. Save yourself time and have a "group" meeting. Your list will come together quickly and before everyone scatters make a decision on your travel destination.  Get ideas of what they do not want to miss when traveling to a particular area of the US or other country.Put some creative thinking behind your family's travel ideas and I think you can satisfy everyone's expectations. Where ever you end up embrace it and fully enjoy each moment. Be willing to  completely try new things. Don't freak out over the differences just take a deep breath and laugh, knowing that in a couple of weeks you will be back home and your own toilet!! You had to be there...  Remember you are spending money to go experience a diverse culture. If you let yourself relax and take it all in, you will be the wiser for bringing extra excitement in to your life. AND PLEASE do not eat at the local McD's! Eat the chicken they just killed and are roasting out back of the hut on a spit while the dogs are all running around...you'll be alright!  

  Once you have your destination decided then decide on a budget. How much are you willing to spend. Mr. P and I have NEVER charged or taken out a loan for a vacation. Now that is our preference not everyone feels the same, you need to go with what ever is comfortable for you. Consider this: airfare, car rental or train tickets, food...which can sometimes be more expensive than you might think....depending on where you go you may need need to purchase museum passes or hiking gear. Make yourself a list of expenses and do not be optimistic...think the worst and when it turns out to cost less be thrilled!                                                       

Plan out an itinerary. We never start a trip without having every day planned out. Your reaction to this may be, "Hey, won't my spontaneity and freedom suffer?" In a word...NO! Mr. P and I know what it's like to travel without a plan. Then you find yourself driving around at 3 am with two little ones in the back seat and there are NO rooms at the inn. We learned fast what to NOT do! Although we always begin a trip with a well-thought-out plan, usually typed up on paper, we maintain some forms of  flexibility and don't sweat the changes. An itinerary forces you to see the consequences of any spontaneous change you make. For instance, if you spend two extra days out on Martha's Vineyard you will see that you won't have time to stop in Mystic Seaport. With the help of an itinerary, you can lay out your goals and if you decide to make a change then you can decide where to cut your time short avoiding any regrettable changes.

B   Now is the time to read everything you can get your hands on. The Internet can be a good source of information. I would also recommend Rick Steve's Travel books if heading to Europe. I also like Frommer's. Now after you have your information down you need to book your airfare or decide what type of transportation you are traveling by. Airfare changes DAILY! Plane tickets are cheaper if you can travel on a Tuesday, Wednesday or Saturday. Why you may ask? I have NO idea. It's just so...  Check airfare often, different days and at different times of the day, especially on Tuesday afternoons. The airlines come out with their "deals" on Mondays, late in the day. If there are going to be any deals floating around Tuesday is your day. When you find an airline you are comfortable with and the price is right BOOK it....and don't look back. If you are looking for a particular seat on the plane check out the website seatguru.com. When Mr.P and I travel alone we don't mind layovers in an airport, but when the kids are with us we try NOT to have any layovers. It just makes life easier. When that is taken care of it's time to get busy locating  accommodations.  Know where you plan to stop and make reservations. Especially when traveling outside of the US. This is definitely NOT when you decide all of a sudden to become spontaneous and leave it all to chance! You may find yourself at 3 in the morning driving down a dark highway with two little ones in the back seat wondering if you will have to sleep in the car. Mr.P and I have done this and learned NOT to make this mistake again! Make reservations! And SOON!

  You can never be to organized while traveling. Here are a few things not to forget. If you are traveling out of the country make sure your passport is up to date. Take care of this early on because it may take a few months to square it away. Check the web to get the latest Do's and Don'ts of security screening. You don't want any last minute surprises at the airport. Pack light!! This could be THE key to a successful trip. If you can't carry it on your back...leave it home. Your destination and time of year will determine what is needed but layers are always a good choice. I can not express fully how important this is. Mr.P and I never check bags. We carry on the plane with us what we need. This ensures our luggage will NOT be lost and it makes for a quick get away from the airport.  And please DO NOT go and buy new shoes for your trip. You will be one big blister after a couple of days! Travel does require a lot of walking. Carry your driver's licenses with you, especially if you are renting a car. You also want to reserve a car about the same time you are making hotel reservations. Buy a really good map, the smaller the better. Study it before you leave so you are familiar with the roads, signs and speed limits. I know gas is expensive here in the US but don't flip out abroad...it is ridiculously expense. When you have your travel itinerary completed make a copy and give it to a close friend or family member. Really important especially if you are traveling off of the beaten path. You just never know. Make sure to have a travel checklist. You don't want to head off with out your blood pressure meds. When you begin to pack go down the list knowing you won't forget anything. Make sure to have your mail and newspaper stopped. If there are 10 newspapers out front of your house it is a huge neon sign for the criminals! Buy a few "timers" for your lamps and front porch light. This also gives the illusion that someone is home. And lastly, I think it is important to take a small travel journal with you. Try to write daily of your experiences. Sometimes the greatest memories are found in the little details that we sometimes forget. Most of all look up and enjoy, be determined to have a great time. Choose to have a wonderful attitude and you will be the better for it! Happy Travels!!